Method of making food product containing gel particles

ABSTRACT

A food composition consisting of a food material (e.g., cereal flour, starch, dough, etc.,) together with discrete composite food particles dispersed therein is prepared by forming a mixture containing gel-forming matrix material together with separate additive fragments, chilling this mixture to brittlize the same, comminuting the chilled material with comminution of the nongel materials, and then dispersing the resulting composite chilled particles in another food material (e.g., pulverulent material or moist dough).

United States Patent Inventor John H. Forkner 6037 North Van Ness Blvd.,Fresno, Calif.

93705 Appl. No. 749,035 Filed July 31, 1968 Patented Oct. 26, 1971METHOD OF MAKING FOOD PRODUCT CONTAINING GEL PARTICLES [56] ReferencesCited UNITED STATES PATENTS 2,821,477 1/l958 Forkner 99/129 2,821,478l/1958 Forkner 99/92X 3,020,l64 2/1962 Forkner 99/83 X PrimaryExaminer-Raymond N. Jones Assistant Examiner-James R. HoffmanAttorney-Flehr, Hohbach, Test, Albritton & Herbert ABSTRACT: A foodcomposition consisting of a food material (e.g., cereal flour, starch,dough, etc.,) together with discrete composite food particles dispersedtherein is prepared by forming a mixture containing gel-forming matrixmaterial together with separate additive fragments, chilling thismixture to brittlize the same, comminuting the chilled material withcomminution of the nongel materials, and then dispersing the resultingcomposite chilled particles in another food material (e.g., pulverulentmaterial or moist dough).

-' VPAIENTEDD'BTI 26 m Formulation of gel material V II Sheeting l2Chilling to Additive rhoteriul Surfdcing material i Product l9 MixingScaling Dough Puckdging Curing 23 Refrigerating" Freezing 5' 24 Producfv Pro ducfl Y I INVI'INTOR. JOHN H. FORKNER BY 1%, My, dim ATTORNEYSMETHOD OF MAKING FOOD PRODUCT CONTAINING GEL PARTICLES BACKGROUND OF THEINVENTION In my U.S. Pat. No. 2,821,479, I have enclosed a foodcomposition comprising a mass of pulverulent food material such ascereal flour, starch, and the like, together with discrete gelled foodparticles dispersed therein. Also I have disclosed a method for themanufacture of such food compositions, involving the formulation of amaterial with a gel-forming agent, comminuting the formulation after itis partially cured, and then dispersing the comminuted particles in thepulverulent food material. While the composition of my U.S. Pat. No.2,821,479 is useful for bakery cake mixes, ice cream premixes, gelatindesserts, custards and the like, its application is limited because thedispersed particles are selected from ingredients compatible with a gel.While the composition of my U.S. Pat. Nos. 2,821,478 and 2,821,479 isuseful for bakery cake mixes, ice cream premixes, gelatin desserts,custards and the like, its application is limited in part by moisturemigration between components of the mix, or to decomposition ordeterioration of one or more of the components during storage. Also, itsapplication is limited in part because the particles are a homogeneousgel composition as distinguished from composite particles as hereinafterdescribed. In addition many nongel materials when ground do not form apourable mass, but on the contrary form a mass in which the particlesstick or agglomerate together. The use of finely divided or pregroundnongel materials with the gel formulation necessarily cause smallparticles to be homogeneously incorporated in the gel fragments, inwhich condition they are not ideally suited to lend desired flavor tothe final product. At ambient temperature particles of a gel or gelledmaterial tend to be sticky and to adhere together unless surfaced withmaterial like starch or flour. This places limitations on manufacturingand handling procedures.

SUMMARY OF THE INVENTION AND OBJECTS This invention relates generally tofood compositions con sisting of a gelled matrix material together withdiscrete particles of different visible additive particulate dispersedtherein. The invention also relates to methods for the manufacture ofsuch food compositions.

One object of the invention is to improve the composition and methoddescribed in my aforesaid U.S. Pat. No. 2,821,479.

Another object of the invention is to provide material in the form ofnonhomogeneous discrete particles which incorporate both solid andgelled matrix materials in making up the particles, and a method for themanufacture of such particles.

Another object of the invention is to provide a composition consistingof a dry pulverulent food material together with composite discreteparticles, the particles being characterized by distinct flavor andincluding gelled matrix material, and a method for manufacturing thesame.

Another object is to provide a composition consisting of dough(refrigerated or frozen) together with gel containing particles, and amethod for manufacturing the same.

Another object is to provide particles that are relatively free flowingin bulk, the particles containing a gelled material and being providedwith a special surfacing.

Additional objects and features of the invention will appear from thefollowing description in which the preferred embodiment has been setforth in detail in conjunction with the accompanying drawing.

Briefly, the present invention consists of composite particlescontaining both additive solid and gel matrix materials, the additivematerials adding distinct flavor to the composition. The additivematerials of the particles present at least one surface which is exposedand forms an exterior surface portion of the particles. Also it consistsof particles containing gel material and surfaced to minimize or preventsurface stickiness. The method consists in forming strips or sheets of agel material mixed with particles of a nongel material in solid form.Such strips or sheets are chilled to brittlize the same, after whichthey are ground or comminuted to form particles. The particles whilechilled are dispersed in the pulverulent food material.

BRIEF DESCRIPTION OF THE DRAWING The single FIGURE is a flowsheetillustrating steps for carrying out my method.

DESCRIPTION OF THE PREFERRED EMBODIMENT The character of my improvedfood particles and compositions can be best understood after describingmethods for their manufacture. As indicated in the flowsheet, I firstformulate a gel material such as one of the type disclosed in my U.S.Pat. No. 2,821,479. The formulation basically may include sucrose,invert sugar syrup and corn syrup, together with a suitable gel formingagent. Suitable agents may include gelatins, pectins, gums such astragacanth, arabic, agar and Irish moss, and starch. Various additivescan be used such as various flavorings, fruit juices and solids and thelike. The formulation is generally cookedand concentrated (e.g., to -90Brix.) by conventional atmospheric vacuum cookers.

Another procedure for formulating the gel material is to convert aportion of the sucrose content by boiling with acid, after which it iscombined with the other ingredients and the resulting material boiledand gradually concentrated. The formulation may also include suitabledissolved coloring and flavoring.

To the gel material, generally after cooling to a lower temperature(e.g., 140F.), l add in step 10 an edible material in the form of solidfragments or particles. The additive material may consist of the meat ofany of the more common nuts, such as walnuts, hazelnuts, almonds,pecans, brazilnuts, coconut and the like. It may also consist of solidsderived from fruits and berries, such as fragments of dried fruit. Thefruits and berries may be preserved with sugar and concentrated to aconsistency of stable character (e.g., above 68 Brix.) and paste likeproperties. Also it may consist of particles of preserved or dried fruitproducts like dried of candied orange peel, pineapple, etc. Confectionsas gum drops, nougat, caramel, may be subdivided and incorporated asdescribed. Inten'nixing of the particles with the gel material can becarried out in a suitable mixing device. As will be presently explainedthe added particles retain their visible identity in the final product.

Generally it is desirable to formulate the gel material and thenmaintain it at a boiling temperature for a period of the order of 30minutes, during which time the material is gradually concentrated (e.g.,to the order of from 50 to 82 Brix.). Another procedure is to boil atatmospheric pressure for a short time and then concentrate in avacuumized kettle. The additive material can be introduced at varioustimes, such as at the time the gel material is first formulated, beforeconcentration has been completed, or after the gel material has beenconcentrated. However, it is usually deemed desirable to supply additivematerial immediately after concentration with separate mixing action andbefore any substantial gelling. In general formulation and preparationof the gel matrix material can follow conventional procedures for themanufacture of socalled gums and jellies.

The material obtained from step 10 with its sugar content ranginggenerally from 80 to 85 Brix. and containing the additive fragments orparticles, is then formed into sheets or slabs as indicated in step 11.Sheeting is generally facilitated by some cooling of the material, asfor example, cooling following step 10 to a temperature of the order ofF. to 32F. Sheeting can be accomplished in any suitable sheeting orextrusion device. The term sheeting" is intended to include theformation of molded extrusions, molded segments, bars and strips as wellas sheets or slabs. By way of example, the sheets may range in thicknessfrom about one-fourth to flve-eighths inches. As the sheets are formedthey can be deposited on a bed of starch and then permitted to coolbefore further handling. The starch bed may, for example, be a layer ofstarch on a conveyor belt having a nonadhering coating (e.g., Teflon).

After the sheets have been formed and cooled, they are chilled in step12 to make the material hard or brittle. Chilling can be carried out bysubjecting the slabs or sheets to a low temperature atmosphere to chilland make the sheets completely friable. In general, such sheets arehardened sufficiently for subdividing at about F. and they become quitebrittle at lower temperatures.

By way of example the sheeting technique described in my US. Pat. No.2,821,477 can be used for sheeting and chilling. In this instance thematerial is deposited in slabs about '72 inch thick and 4 inch wide by 8inch long, on a bed of starch. The slabs are then set by contacting themwith circulating air at a temperature of 30 F. for about minutes, afterwhich they are placed in a cold atmosphere at about 48 F. to make thembrittle.

In the procedure described above it is desirable for some curing to takeplace during or immediately before sheeting and before chilling to a lowtemperature. This serves to facilitate handling of the material. Bycuring I have reference to complex changes taking place in the presenceto a gelling agent to effect the formation of a gelled consistency. Bothtime and temperature factors are involved. In other words curing takesplace over a period of time and at a temperature conducive to curing.

After the brittlizing of the slabs in the chilling operation 12, theslabs are subdivided in step 13 to form a mass of free-flowingparticles. Care is taken during comminuting to maintain a lowtemperature, thereby avoiding the adherence of particles together.Following comminuting in step 13 which can be carried out by use ofconventional hammer mills fitted with slicing knives, the material canbe stored at low temperature (e.g.,- 20to 40F.), or may immediately bedispersed in another food material in step 15. The food material in stepmay be at ambient temperature, but preferably it is at a temperaturesomewhat below ambient such as a temperature of the order of 30to 45F.After preliminary mixing the composition may be further processed byagitation and mixing, dividing into measured portions, scaling andpackaging, during which time the temperature of the particles may remainbelow ambient to delay complete curing. In such event curing iscompleted after such operations.

For larger scale operations, the uncured or partially cured fluidconfection with the additive particles may be fed to a chilling roll andspread evenly by compression rolls. The chilled and brittle material canbe continuously scalped from the roll, and the broken pieces thusobtained can be used as such or reduced in size by a hammer mill. Finescan be removed by screening and returned to the process, or may in someinstances remain with the larger pieces, Chilling while on the chillingroll can be accelerated by applying streams of cold air or otherrefrigerant.

The particles produced as described above may have surface stickinessand may adhere together at ambient or higher temperature, havingreference to the particles in bulk without incorporation with anothermaterial, such as cereal flour. To prevent or minimize such stickiness,and to provide particles that are free flowing in bulk, I can provide asurfacing of an edible material having a melting point well aboveambient. Particular reference can be made to fats or lipids, such asanimal or vegetable fats, fat-containing materials like chocolate, or asynthetic fat like Myveset, (a monoglyceride made by Eastman KodakCompany). The animal or vegetable fat may be of the hydrogenated type.Such a surfacing material can be sprayed in liquid form (step 14) on thesurfaces of the particles, after removal of fines and whilethe-particles are chilled and being agitated e.g., in a fluidized bed)whereby it immediately congeals as a surfacing film or layer. Particlesso surfaced remain free flowing in bulk, thus facilitating storage forsubsequent use or marketing as such. It is also desirable to employ sucha surfacing when the particles are to be used with other food materialsas previously described.

The food material used may be a pulverulent material of the typereferred to in my US. PAT. No. 2,821,479. Thus it may be a cereal flour,pulverized sugar, or starch, or dry premixes containing one or more ofthe foregoing, such as bakery cake mixes, pancake mixes, dry powderedice cream premixes, gelatin desserts, custards, or processed dry cheesemixes. It may be a premix ingredient such as cereal flour which is latermixed with other pulverulent material to make a complete premix. Thedispersion of the comminuted particles into the pulverulent foodmaterial can be carried out by various types of mixing equipment wherebythe chilled particles are dispersed in the pulverulent food material toproduce a relatively homogeneous mix. The amount of comminuted particlesdispersed in the pulverulent food material may vary from about 5 to 50percent by weight of the final product. Higher percentages can be usedfor special products such as fruit cake premixes.

After step 15 the mixture can be subjected to scaling at 16, followed bypackaging 17. After packaging and over a holding or storage periodcuring takes place as indicated by step 18. Such curing involves theaction of gelling agents and probably dehydration due to moistureevaporation or transfer of moisture to the adjacent dry material. Afterfinal curing the gel matrix material is of proper consistency andhardness to retain the additive particles. Curing takes place within thepackage during a holding period or during normal storage.

When a mix is prepared as described above the moisture content of theparticles may be higher than desired e.g., above 10 percent). In suchinstances the mix can be subjected to a drying operation, preferablyunder vacuum, to reduce the moisture content to a value more compatiblewith that of the pulverulent material e.g. below 10 percent).

As indicated by step 19 the food material in which the chilled particlesare mixed may be a moist dough. The dough may be of conventionalformulation, containing ingredients such as cereal flour, milk solids,seasoning and the like for making various bakery products such as bread,rolls, biscuits and the like. It may be more or less leavened and maycontain leavening agents such as yeast or baking soda. Mixing with thedough can be carried into as a continuous or batch operation andinvolves adding the particles to the dough during machine working ormixing, whereby the particles are distributed in the desired manner. Theamount of material added to the dough may vary but may for example rangefrom 10 to 25 percent by weight.

Following mixing in step 19 the dough preferably is held for a periodduring which time the particles and the dough attain a commontemperature level, with some firming and curing of the gel content ofthe particles. The gel material during this period may undergo somesetting or curing whereby it more effectively functions as a matrix forthe added particles.

After step 19 the dough may be scaled in step 20 and directly packagedin step 21 for marketing, also it may be subjected to further processingsuch as proofing, molding, extruding, shaping or the like. Curing mayalso occur after packaging as indicated by step 22. As indicated at 23the composite dough material may be refrigerated and retained inrefrigerated condition during storage and marketing. As indicated at 24the composite dough material may be frozen and marketed as a frozenproduct. Whether refrigerated or frozen the material should be packagedfor convenient use by the consumer, such as in molded forms ready forbaking, or in socalled chubs which can be subdivided by slicing. Heatshrink packages'can be employed to retain the dough compressed.

Since the additive particles are introduced into the gel formationbefore chilling and comminuting, the bulk of the particles produced bycomminuting may contain both gel material and additive particles. Alsothe composite material is subdivided in the comminuting step wherebymost of the composite particles produced after comminuting have externalsurfaces formed in part by gel material functioning as a matrix, andalso formed in part by fractured surfaces of the additive material. Morespecifically, if the additive material is nut meat, then the bulk of thecomposite fragments produced in comminuting step 13 have externalsurfaces consisting of gel material, and also in part by freshlyfractured surfaces of the nut meat. The same applies to the otheradditive materials previously specified.

Because the additive material is subdivided in the comminuting step 13,its size at the same time of introduction may be considerably greaterthan the size of the comminuted particles. By way of example, nut meatadded in step may be such that the bulk of the fragments remain upon a/4-inchmesh screen but pass through a one inch mesh screen. Thecomposite comminuted material obtained from step 13 may be of such asize that the bulk of the particles remain on a 3/ l G-inch-mesh screen,but pass through a screen.

Because the added nongel fragments or particles are subdivided whilefinnly contained in a gel matrix, the fractured surfaces of the nongelmaterial thereby produced are visible as a part of the surface area ofthe final composite particle. This provides particles that are moreattractive than particles comprising a nongel material entirelyenveloped in a gel material.

Another advantage of the present method and product is that keepingproperties of the additive nongel material are extended or enhanced bythe protective action of the sugar containing matrix. Thus, thecomposite particles may remain dispersed in cereal flour or otherfarinacious material (e.g., premix) for long periods of time withoutdeterioration.

The keeping properties of the composite particles are further enhancedby surfacing of the particles with a semipermeable protective film orsurface layer as previously described. Such a surfacing (c.g., Myveset)aids in promoting keeping properties and long shelf life when thecomposite particles are dispersed in cereal flour or other farinaciousmaterial.

In the foregoing reference has been made to surfacing the compositeparticles with a fatlike agent (e.g., Myveset) to reduce surfacestickiness and minimize moisture migration. In some instances it isdesirable to apply such a surfacing to the additive material (e.g., nutmeat, dried orange peel, etc.) before it is mixed with the gel material.This aids preservation of theadditive material and tends to minimizemoisture migration between the additive and gel materials.

An example of the invention is as follows:

A gel material was prepared from ingredients as follows:

Sugar 30 lbs. lnvert Syrup 7% lbs. Corn Syrup 50 lbs. Starch l2 1% lbs.

Water 50 lbs.

Salt 1 lb. Flavoring:

Almond Oil 2 ounces Lemon Oil l ounce The above ingredients, without theflavoring, were added to a vacuum equipped, steam-heated, scraperagitated kettle. The starch was initially dissolved in a portion of thewater. Boiling at atmospheric pressure was conducted for 10 minutes,after which a vacuum of about 28 inches mercury column was applied andthe batch concentrated to 84 Brix. On release of the vacuum theflavoring material of almond and lemon oil was added. The product wasremoved from the steam kettle and placed in a water cooled tiltingkettle where it was cooled to a plastic state at about 120 F. at whichtime the nuts were mixed in, whereby they became incorporated in theconcentrate. The mass was deposited on a starched chilling roll androlled to an average thickness of about onefourth inch. The surface ofthe rolled out material was noticeably irregular. The roll wasinternally chilled, and also pulverized dry ice was sprinkled directlyupon the surface of the concentrate on the roll. Before completing asingle pass, the chilled material was scalped off of the roll withpresubdividing of the material into broken pieces of sheetlike shapeshaving a thickness of about one-fourth inch and planar dimensions in theorder of one inch. These presubdivided relatively large pieces wereretained as a particulate mass by continuous agitation while thetemperature was permitted to increase from their brittle state of minus20 F. to a more sliceable temperature of about 25 F. The pieces weredusted with about 10 starch with some further increase in temperatureand then they were immediately introduced into a hammer-type millprovided with sharp slicing blades whereby they were subdivided intosizes ranging mainly from one-eighth to one-fourth inch. Oversizedparticles recirculated before defrosting. Undersized particles or fineswere provisionally screened off with excess starch and employed in thepulverulent cake premix later described. The composite particles whilestill chilled and free flowing, and while being agitated or fluidized byvibration, were coated with cocoa butter applied by a pressure atomizer.The butter was warm and in liquid form, but immediately congealed uponcontact with the chilled particles. The amount of cocoa butter appliedwas about 3 percent of the weight of the particles. The chilledcomposite particles were then intermixed with a pulverulent cake mixcontaining mainly cereal flour, the mixing serving to homogeneouslydisperse the particles. Upon examination of the individual particles itwas found that most of them were composite and that they comprised bothgelled material and the nongel nut meat. It was noted that the fracturesurfaces of nut meat were exposed and coated at many of the exteriorsurfaces of the particles. Also it was noted that during mixing with theflour and during weighting and packaging particles remained hard andrelatively nonsticky.

EXAMPLE ll The above formula in example I was modified by substituting 3pounds of gelatin for the starch. After concentrating at atmosphericpressure to a temperature slightly above 240 F., I introduced 20 poundsof a standard caramel mix Brix.) containing sugar, albumen and fat. Thismix was then processed as described in example I to produce compositechilled particles. The particles were then added to a conventionalcookie dough. Upon baking it was observed that the particles expanded(presumably due to the albumen content) creating an attractive raisedbackground. Upon cooling of the cookies the albumen particles collapsedgiving a novel white cameo effect which highlighted and accentuated theposition and visibility of the nuts contained in the particles. Ananalysis of the composite particles after incorporation in the doughshowed a moisture content of the other of 10 percent.

EXAMPLE lll.

The gel composition of example I was modified to correspond in generalto a puffalbe confection (e.g., malted milk balls). Thus the invertsyrup was replaced with malt syrup and starch was replaced with milksolids (casein, etc., as malted milk. Concentration was in the order of88 Brix. After forming of the final coated composite particles, theywere mixed with a dry starch in the proportions of 2 parts starch to 1part nut pieces. The mass was dried by subjecting it to a vacuum of 29inches mercury column in a vacuum shelf drier. Drying time was 6 hoursat F., after which the particles were removed and excess starchseparated. Moisture analysis of the particles, which had puffed to abouttwice original size while still encasing nut meats, was 2 percent. Thearticles remained puffed when subsequently dispersed in a pulverulentdry cake mix. Coating in this instance was with Myveset, in place of thecocoa butter described in example I. The approximate doubling in size ofthe particles in vacuum and dehydration was accompanied by substantialsurface coating of the final product with Myveset to inhibit absorptionof moisture into the particle from exterior sources.

EXAMPLE IV.

Particles are produced substantially as described in example I. However,as the chilled brittle material is scalped ofi the chilling roll it isimmediately fed to a corrugated breaking roll. This produces largersized particles averaging about V4 inch thick, but fewer fines. Whilebrittle, and agitated, all the composite particles are coated withmelted Myveset atomized under pressure, which immediately hardened oncontact with the particles. The chilled coated particles are intermixedwith a moist dough of the type used for making leavened rolls, theamount of particles being added about percent of the weight of thedough. After incorporation of the particles in the desired distributionin the dough, the dough is subdivided and molded while the particles arestill intact and nonsticky due to their low temperature. After packagingthe mass is heated to proofing temperature (e.g., 80F). During theproofing period some setting or curing of the gel material takes place.Thereafter the package is reduced in temperature for marketing asrefrigerated or frozen products to be baked by buyer.

EXAMPLE V.

The procedure was substantially the same as described in example l.However, after the particles were subdivided in their brittle state andduring agitation, they were provided with a surfacing of Myveset appliedin atomized form to the chilled particles. This served to provide a thincoating of the surfaces of both the gel and nongel materials.Thereafter, the coated particles were intermixed with cereal flour asdescribed in example I.

When composite particles are incorporated in yeast raised doughs, I mayincorporate a chemical to inhibit fermentation in the gel during itsprocessing. Also I may concentrate the gel material to a higher solidscontent (e.g., 90 Brix), and I may employ additional coating to minimizemoisture migration e. g. from 3 percent of example I to 5 percent).Coating the particles is considered to be particularly helpful if acidis present, such as fruit ingredient, because the coating minimizes acidcontact with the dough which reduces the volume of leavening action.

Example l has been repeated in a number of instances with differentadditive particles to confirm their effectiveness. Also the gel has beenmodified in flavor and color to correspond and be compatible with theadditive. Thus, chopped glace candied cherries have been used in placeof the nuts with the gel material colored red. In another instancechopped candied pineapple was used, whereby the gel material was coloredyellow and a pineapple flavor was imparted. In another instance I useddried apricots, having a moisture content of about percent the piecesbeing coated with Myveset. Other dried particles so coated wereemployed, including orange peel and dates. During the course of suchtests it was found that novel results were obtained by prechilling andsubdividing different flavored and colored gum drops and blending themwith a gel matrix, followed by processing with refrigeration and coatingas described in example I. This formed a gum drop type of additivematerial which provided visible particles of different colored andflavored compositions.

It will be evident from the foregoing that food compositions utilizingthe present invention have substantially greater adaptability andusefulness than the composition disclosed in my U.S. Pat. Nos. 2,821,478and 2,82l,479. One reason is that the particles are composite in thatthey include gel material whose function is that of a matrix or bondingagent, and visible additive particles of differing properties than thematrix. The additive particles may be further subdivided afterincorporation with the matrix, with minimum formation of fines orundesired sizes. The additive materials have most of their surfacesencased within the gel sugar matrix, and therefore their desirableproperties are better retained when mixed with mediums such as cerealflour or dough. Also the eating properties of the additives areimproved. In a baked dough crumb the matrix, which may be expanded,tends to provide a cameo effect to accentuate the presence and locationof the additive particles. Coating of the composite particles, with orwithout surfacing of the additive particles, serves to stabilize andprotect both the composite particles and the additive material, thuspreventing deterioration during storage and after being mixed with othermaterials (e.g., cereal flour, premixes or dough).

With respect to subdividing various types of nongel material to a finaldesired state of subdivision, it should be noted that the nongelparticles are supported in gel matrix and subdivided while the matrix isat a low temperature and in hard or brittle condition. This providescomposite particles conforming to desired size specification with aminimum amount of desired fines.

Assuming that the composite edible particles are dispersed inpulverulent material like cereal flour or other farinacious material toprovide special products, such products have improved shelf life due tothe manner in which the gel material tends to insulate the nongelmaterial from direct contact with the farinacious material. Also, ashereinafter described, shelf life can be further improved by applicationof a surfacing medium such as Myveset.

Iclaim:

1. A method for the manufacture of a food product in the form ofdiscrete composite particles adapted to be incorporated in other foodmaterials comprising the steps of boiling a matrix food materialcontaining sugar, 21 gel-forming agent and water, cooling the materialto plastic condition, incorporating discrete flavor-imparting ediblesolid nongel additive particles with said cooled plastic matrixmaterial, forming the plastic mixture of matrix material and additiveparticles into slabs, chilling the slabs to a temperature of about 0 F.or lower for a period of time sufficient to cause the same to becomebrittle, and then subdividing the brittle material, thereby subdividingsome of said additive particles, to provide composite particles of thesize desired while maintaining said brittle material at a lowtemperature to avoid adherence of particles together, whereby a mass offree-flowing composite particles is obtained.

2. A method as in claim 1 in which the subdivided material while chilledis surfaced with a lipid material.

3. A method as in claim 2 in which the chilled composite particles aftersurfacing of the same are dispersed in another discrete food materialbefore the matrix material has cured, whereby curing of the matrixmaterial takes place thereafter.

2. A method as in claim 1 in which the subdivided material while chilledis surfaced with a lipid material.
 3. A method as in claim 2 in whichthe chilled composite particles after surfacing of the same aredispersed in another discrete food material before the matrix materialhas cured, whereby curing of the matrix material takes place thereafter.